(*) Enough for about twenty to twenty-five pieces.
Cream butter and sugar until creamy. Season with the scraped vanilla and salt. Fold in the egg yolks until smooth. Add the flour through a sieve and knead into a smooth shortbread dough. Press the dough flat and chill in the refrigerator for at least 120 minutes, wrapped in plastic wrap.
Line a baking tray with parchment paper. Preheat the oven to 200 degrees.
Roll out the dough thinly, cut out the dough into small pieces (about 3.5 cm in diameter) and place them on the baking tray. Bake in the oven for six to eight minutes until light brown.
Preheat the top heat or broiler of the oven to 230 degrees.
For the edge, prepare the marzipan paste with the powdered sugar and the egg yolks until smooth (**). Fill the mixture into a piping bag with a star-shaped nozzle (No.3). Use it to pipe a ring on the outermost edge of the baked doughnuts. Briefly place under the broiler until the pastry is golden brown.
For the jelly, soak the gelatine in cold water.
Mix currant jelly and mulled wine in a saucepan until smooth and boil well for three to five minutes. Squeeze out the soaked gelatine and stir into the hot jelly mixture. When the gelatine has dissolved, spoon the jelly mixture into the center of the pastries. Leave the pastry to cool.
(**) The same quantity is used for the egg yolk macaroons.
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